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Sunday, September 4, 2011

Last Minute Labor Day Potato Salad with Pancetta, Rosemary and Lemon

Still scrambling for a side dish to complete your Labor Day menu? Try this potato salad. Seasoned with herbs, olive oil and lemon juice it's not as heavy as your traditional mayonnaise based potato salad but still packs a lot of flavor due to the crumbled pancetta on top.

Place potatoes in large pot. Add enough cold water to cover by 1 inch. Bring to boil; reduce heat to medium. Simmer with lid ajar until tender, 18 to 25 minutes, depending on size of potatoes. Drain; let stand until cool enough to handle, about 20 minutes.

Cut potatoes into 1/4-inch-thick slices (remove skin, if desired). Place in large bowl; add celery. Drizzle dressing over; toss gently to coat. Season with salt and pepper. Cover and chill until cold, at least 2 hours.

DO AHEAD: Pancetta and potato salad can be made 1 day ahead. Cover pancetta; chill. Keep potato salad chilled. Bring pancetta to room temperature before continuing.

A little bit of pancetta can do wonders...and with rosemary and lemon? Perfect. Thank you for making me smile and my stomach growl. I hope you are having a wonderful evening, my friend. Love from Austin.